Hello Everyone!
This past Saturday I smoked a few things. Among them was some candied smoked bacon (similar to Jeff's recipe) aka Pig Candy and two racks of St Louis Spares (no foil). I plenty of q view to share!
First the pig candy!
separating to marinade with maple syurp
Getting several layers covered in maple syrup
Syrup i used
after a night of soaking in syrup...i put on Bradley (cooling) racks and covered in brown sugar
ready to go on the smoker!
after an hour of smoking at ~300 degrees
Onto the Spare Ribs!
Trimmed to St Louis from full racks. (not perfect but good enough for us)
Rubbed with Butcher's BBQ Honey Rub.
After overnight i the fridge
First onto the smoker. smoker was at about 275 degrees
About an hour in smoker had went down to 250 degrees where we kept it the rest of the smoke.
moved the rack around to make sure they got even heat.
spritzed them with juice/vinegar/water mix every 30 minutes or so.
not something i normally do but felt like it this time since i wasn't going to wrap in foil
after 4 hours i added some sauce that i made on the firebox
( i used some of the maple syrup from the bacon in sauce)
I don't have a shot of the cross section of the rib, they came out very nice and tender.
They tasted fantastic!
Sauce recipe from these ribs...
Maple #11 sauce
1 1/2 Cup Ketchup
1/8 cup red wine vinegar
1/8 cup lemon juice
2 TBS maple syrup (real)
1 cup light Br. Sugar
1 TBS Worcestershire sauce
1 tsp of kosher salt
2 tsp of black pepper
2 tsp of yellow mustard powder
1 TBS of sweet paprika
Thanks for looking!
I will try to respond to any comments you may have!
Happy Smoking,
phatbac (Aaron)
This past Saturday I smoked a few things. Among them was some candied smoked bacon (similar to Jeff's recipe) aka Pig Candy and two racks of St Louis Spares (no foil). I plenty of q view to share!
First the pig candy!
separating to marinade with maple syurp
Getting several layers covered in maple syrup
Syrup i used
after a night of soaking in syrup...i put on Bradley (cooling) racks and covered in brown sugar
ready to go on the smoker!
after an hour of smoking at ~300 degrees
Onto the Spare Ribs!
Trimmed to St Louis from full racks. (not perfect but good enough for us)
Rubbed with Butcher's BBQ Honey Rub.
After overnight i the fridge
First onto the smoker. smoker was at about 275 degrees
About an hour in smoker had went down to 250 degrees where we kept it the rest of the smoke.
moved the rack around to make sure they got even heat.
spritzed them with juice/vinegar/water mix every 30 minutes or so.
not something i normally do but felt like it this time since i wasn't going to wrap in foil
after 4 hours i added some sauce that i made on the firebox
( i used some of the maple syrup from the bacon in sauce)
I don't have a shot of the cross section of the rib, they came out very nice and tender.
They tasted fantastic!
Sauce recipe from these ribs...
Maple #11 sauce
1 1/2 Cup Ketchup
1/8 cup red wine vinegar
1/8 cup lemon juice
2 TBS maple syrup (real)
1 cup light Br. Sugar
1 TBS Worcestershire sauce
1 tsp of kosher salt
2 tsp of black pepper
2 tsp of yellow mustard powder
1 TBS of sweet paprika
Thanks for looking!
I will try to respond to any comments you may have!
Happy Smoking,
phatbac (Aaron)